• Quincy Barker

Gluten-Free Oatmeal Raisin Cookies

History Lesson! The oatmeal raisin cookie was first published in 1896 by Fannie Meritt Farmer in her cookbook the Boston Cooking-School Cook ok and is a descendant of the Scottish oatcake. Fannie's recipe did not contain raisins, but in the early 1900's, raisins grew in popularity as they were featured on many Quaker Oats containers. The oatmeal raisin cookie is now one of the most popular cookies in North America.


The main difference between the Scottish oatcake and the oatmeal raisin cookie is that the Scottish oatcake was typically crispier. These cookies are the non-Scottish version as they are soft, chewy, flaky and overall, healthy! They are also vegan and gluten-free which makes them a great cookie to bring to work or a social function.


Did I mention how quick, easy and simple they are to make? All you need is one bowl - the best kind of clean up!



Gluten-Free Oatmeal Raisin Cookies


Ingredients:

  • 1 cup of gluten-free oats

  • 1 cup of gluten-free all-purpose flour

  • 1/2 cup of date sugar

  • 1/4 cup of ground flaxseed

  • 1.5 teaspoons of ground cinnamon

  • 1 teaspoon of salt

  • 1/2 teaspoon of xanthan gum

  • 3/4 cup of softened coconut oil

  • 1/3 cup of oat milk

  • 1 teaspoon of vanilla extract

  • 1 cup of organic raisins


Instructions:


1. Preheat oven to 350°F and line a cookie sheet with parchment paper.


2. Mix together dry ingredients - oats, flour, sugar, ground flaxseed, cinnamon, salt and xanthan gum.


3. Add wet ingredients one by one until it is all well combined. Fold in the raisins.


4. Shape cookies into golf ball shaped balls and flatten until about 1/4 thick. Leave space between cookies as they spread out slightly.


5. Bake for 15 minutes or until golden brown.


6. Let cookies cool completely.


7. Enjoy!


Are you a raisin lover or raisin hater? Let me know in the comment section below!

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